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Winemaker's Notes:

Graham made one of the top three vintage ports in 1997, for some the best wineof all. 97 is maturing relatively faster than 94, but is still of course, ayoungster. This wine has a deep, dense colour, a still primary nose dominatedby macerated fruit, pepper and a hint of soot; its tannins are tight,stentorian even, they hold the secret to its future, which seems assuredindeed.
(Simon Field MW, BBR Buyer)

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Graham’s Port was founded in 1820 by Scottish brothers William and John Graham in Oporto, Portugal. The brothers, who already came from a successful entrepreneurial family, dedicated themselves to producing a line of fine vintage Ports. In 1890, they became one of the first Port quintas (estates) to source fruit from the upper Douro Valley and established the property Quinta dos Malved... Read more

Graham’s Port was founded in 1820 by Scottish brothers William and John Graham in Oporto, Portugal. The brothers, who already came from a successful entrepreneurial family, dedicated themselves to producing a line of fine vintage Ports. In 1890, they became one of the first Port quintas (estates) to source fruit from the upper Douro Valley and established the property Quinta dos Malvedos. The quality of the grapes from this vineyard is a major contribution to the finesse of their Ports. In that same year, the brothers opened the Graham’s Lodge in Vila Nova di Gaia, to store and showcase the wines. Vintages of Graham’s Port became famous for their structure and elegance, particularly 1909, 1912, 1924, 1927 and especially 1948, a wine Jancis Robinson said was among the finest she’d ever tasted. In 1970, Graham’s was sold to the Symington family, who themselves had a legacy of quality Port production dating back centuries. They have upheld the traditions begun by the Graham’s and continue to produce outstanding Ports as sole proprietors of the operation. Aside from vintage, Graham’s also produces Ports in every style from Tawny to Ruby, Late Bottle Vintage (LBV), Crusted and White, as well as their value release the Six Grapes. Read less

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Graham is another one of the great port houses, producing one of the deepest-colored and sweetest styles in vintage port. Along with Taylor and Fonseca, Graham has probably been the most consistent producer of great port in the post-World War II erahellip; profound, long-livedhellip; great 1977.

Graham is a shining example of an established Port house pushing the boat out to make even better wines through better viticulture and winemaking technology. This is the greatest young Vintage Port from Graham I have ever tasted, and perhaps it will be better in the long term than the legendary 1948. It smells like freshly cut orchids, with loads of ripe, clean fruit, and then turns full-bodied, medium-sweet and very powerful in the mouth with big velvety tannins. It lasts for minutes on your palate. There's great balance and class to this young Port. Best after 2014.

Rich and chewy, with masses of blueberry, blackberry and raisin character. Full-bodied and very sweet, with a long, powerful finish. Big and juicy, with ultraripe fruit. Racy and full of class. Like cashmere in texture. Best after 2018.

This is an extremely full-bodied, powerful wine, but it still retains a classy balance. Deep ruby, with chocolate and berry aromas, full-bodied, with anise and dried cherry flavors, full, hard tannins and a long finish. Good now but a few more years of bottle age would improve it.

Graham is the undisputed star and kingpin of the 1985 vintage ports. Yes, it is made in a sweeter style than the other ports, but it is a fabulous wine because of a dazzling level of black cherry fruit, an enormous structure, and staggering depth, dimension, and length. It is forward, as are all the 1985s, and I would speculate that this port will be approaching maturity by 2000 and will keep 15ndash;20 years thereafter.

Graham made one of the top three vintage ports in 1997, for some the best wineof all. 97 is maturing relatively faster than 94, but is still of course, ayoungster. This wine has a deep, dense colour, a still primary nose dominatedby macerated fruit, pepper and a hint of soot; its tannins are tight,stentorian even, they hold the secret to its future, which seems assuredindeed.
(Simon Field MW, BBR Buyer)